Kung Pao Noodles And Chicken Recipes

Steps:

• Cook and drain noodles as directed on package; keep warm.
• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
• Stir seasoning mix (dry), water, sugar and soy sauce into chicken. Heat to boiling. Stir in onions. Boil 30 seconds to 1 minute, stirring constantly, until sauce is thickened. Stir in noodles; toss to coat.
• Sprinkle with peanuts and red pepper.

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Steps:

• Bring oil to between 350 and 375 degrees F. Cut chicken into chunks and mix with cornstarch and baking soda. Deep-fry in the oil.
• For the sauce: Mix peanuts, chicken stock, sugar, soy sauce, dark soy sauce, vinegar, rice wine and sesame oil in a bowl. Toss fried chicken in sauce, then serve.

Steps:

• Cook and drain noodles as directed on package; keep warm.
• Heat oil in 12" nonstick skillet over medium-high heat.
• Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
• Stir in dry seasoning mix, water, sugar and soy sauce.
• Heat to boiling; boil 30 seconds to 1 min., stirring constantly until sauce has thickened.
• Stir in noodles; toss to coat.
• Before serving, sprinkle with green onions, peanuts and crushed red pepper.
• Note: To really knock up the heat level, 3/4 cup szechuan sauce can be substituted for the water, sugar and soy sauce. Taste before adding any additional crushed red pepper. I doubt that you'll need it.